Pumpkin Chocolate Chip Breakfast Cake
Imagine waking up to the warm, inviting aroma of pumpkin spice wafting through your kitchen, mingling with the sweet, rich scent of melting chocolate chips. This Pumpkin Chocolate Chip Breakfast Cake is not just a dish; it’s a delightfully indulgent experience that turns ordinary mornings into special occasions. Perfect for fall but enjoyable any time of the year, this cake offers a fantastic balance of spices and chocolate, making it an instant favorite among kids and adults alike. Trust me, once you take a bite of this soft, tender breakfast cake drizzled with chocolate goodness, you’ll be hooked. With quick prep and minimal fuss, this recipe is worth every minute.
Are You Ready to Celebrate Your Morning?
Picture this: It’s a crisp autumn morning, and all you can think about is that sweet, spiced slice of heaven bursting with chocolatey goodness. What if you could indulge that craving without feeling guilty? Have you ever wished for a breakfast treat that feels like a hug in cake form, combining the warm flavors of the season? This is your moment to shine as you whip up a Pumpkin Chocolate Chip Breakfast Cake that’ll make you and your loved ones swoon!
Why You’ll Love This Recipe
Quick and Simple: The straightforward instructions make it a breeze to prepare, even on the busiest mornings.
Crowd-Pleaser: The rich flavors and delightful textures in this cake ensure it’s a hit at any gathering or family breakfast.
Kid-Friendly: Kids will happily devour it, making it an easy way to sneak in nutritious pumpkin puree.
Indulgent Yet Balanced: With pumpkin as a primary ingredient, you’ll feel a tad bit better about indulging in a slice of this cake.
Ingredients
To embark on your baking adventure, you’ll need these simple yet delightful ingredients:
Cooking Spray: To keep that batter from sticking and to make slicing easy.
3 Cups All-Purpose Flour: The backbone of your cake, creating a soft and tender crumb.
2 tsp Baking Powder: This will help the cake rise to fluffy perfection.
2 tsp Pumpkin Pie Spice: A fragrant blend that adds a warm, cozy flavor to awaken your senses.
1 tsp Kosher Salt: Balances the sweetness and enhances all those delicious flavors.
1/2 tsp Baking Soda: Works in tandem with the baking powder for a light structure.
3/4 Cup Packed Brown Sugar: Adds a lovely depth of sweetness and a hint of caramel flavor.
1/2 Cup Unsalted Butter, softened: Provides richness and a gooey texture that we all crave.
1/4 Cup Granulated Sugar: Sweet and crisp, it’ll create a delightful topping for your cake.
3 Large Eggs: Binds all the ingredients together and gives the cake a tender quality.
1 (15-oz.) Can Pumpkin Puree: The star ingredient that lends moisture, flavor, and a vibrant orange hue.
1 tsp Pure Vanilla Extract: For an extra layer of flavor that complements the pumpkin.
3/4 Cup Buttermilk: This adds moisture and a gentle tang that elevates the cake’s taste.
1/2 Cup Semisweet Chocolate Chips: Little pockets of chocolatey indulgence that melt into every bite.
Each ingredient plays its part in creating a symphony of flavors that will have your taste buds dancing with delight.
Timing
This Pumpkin Chocolate Chip Breakfast Cake is the epitome of convenience. With a prep time of just 15 minutes and a baking time of 30 to 35 minutes, you’ll be feasting on this delicious treat in under an hour. It’s fast enough for weekday breakfast and luxurious enough for special weekend mornings.
Step-by-Step
Preheat your oven to a toasty 350 degrees Fahrenheit. The heat will ensure your cake rises perfectly, enveloping your kitchen in a blissful aroma.
Grease a 13" x 9" baking pan with cooking spray. This step is crucial to ensuring your cake releases smoothly, maintaining its beautiful shape.
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. This blends the dry ingredients harmoniously, creating the foundation for your cake.
In a large bowl, use a handheld mixer on medium-high speed to beat the brown sugar, butter, and granulated sugar until light and fluffy. This is where the magic begins, as the mixture transforms into a creamy delight.
Add the eggs, one at a time, beating well after each addition. This is key for incorporating air into the batter, making the cake airy and soft.
Stir in the pumpkin puree and vanilla extract. Feel the texture change as these ingredients blend beautifully, creating a luscious mixture.
Add the dry ingredients to the wet mixture and mix with a wooden spoon until just a few dry streaks remain. You want to be gentle here; overmixing can lead to a dense cake.
Pour in the buttermilk and mix until just combined. The buttermilk adds richness while keeping the cake moist.
Fold in those irresistible chocolate chips. The anticipation builds as you see the chocolate dotted throughout the batter.
Pour into the prepared pan and smooth into an even layer. Take your time here; a well-spread batter means an evenly baked cake.
Sprinkle a generous layer of granulated sugar on top. This will create a sweet, delightful crust that you won’t be able to resist.
Bake until a tester inserted into the center comes out clean, about 30 to 35 minutes. As it bakes, the heavenly smell will fill your kitchen, making it impossible to wait.
Let cool for at least 20 minutes before slicing. Patience is key; this allows the cake to set perfectly so it doesn’t crumble as you cut into it.
With every step, your excitement will build as the cake turns into a golden, chocolate-filled masterpiece.
Nutritional Information
Each indulgent serving of this Pumpkin Chocolate Chip Breakfast Cake is rich in flavors and textures. On average, a slice contains approximately 300 calories, giving you a delightful treat to savor without going overboard. While it’s packed with sweetness, remember that occasional indulgence is essential for a happy life.
Healthier Alternatives
Want to make this delicious breakfast cake a tad lighter? Consider these adjustments:
Substitute the granulated sugar with a natural sweetener like honey or maple syrup for a lower-glycemic index option.
Use whole wheat flour instead of all-purpose for added fiber.
For a dairy-free option, swap out the butter with coconut oil and use a plant-based milk in place of buttermilk.
These tweaks will help you enjoy a scrumptious cake that aligns with your dietary preferences without sacrificing flavor.
Serving Suggestions
This Pumpkin Chocolate Chip Breakfast Cake would pair beautifully with a scoop of vanilla ice cream on the side. Picture a warm slice drizzled with chocolate sauce—pure decadence! It also shines at holiday gatherings, making it the perfect dessert centerpiece for Thanksgiving or Halloween brunches.
Common Mistakes
Overbaking: Keep an eye on your cake; overbaked treats can become dry.
Texture Issues: Mixing too vigorously can lead to a dense cake. Remember, gentler is better when combining ingredients.
Messy Batter: To avoid a messy kitchen, measure your ingredients carefully and have everything prepped beforehand.
Storing Tips
Want to savor leftovers? Storing your Pumpkin Chocolate Chip Breakfast Cake is easy! Cover it with plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing portions. Wrap the cake tightly in plastic wrap and foil; it can be frozen for up to 3 months. To enjoy, simply thaw the night before and reheat in the oven, ensuring that deliciousness lingers.
Tempted to Bake It ASAP?
The moment is now! Give in to that sweet craving, and whip up this irresistible Pumpkin Chocolate Chip Breakfast Cake. Its tender texture and divine flavor combinations will make you fall in love at first bite. Don’t wait until fall—make it today and share those joyous moments around the table with loved ones!
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes! Just be sure your puree is thick and not too watery for the best texture.Can I make this cake ahead of time?
Absolutely! This cake stays moist for days, making it ideal for meal prep.Is this cake suitable for freezing?
Yes, you can freeze portions and enjoy them later; just ensure it’s well-wrapped.Can I add nuts to this recipe?
Definitely! Chopped walnuts or pecans can add a delightful crunch.What if I don’t have buttermilk?
You can create a substitute by mixing 3/4 cup milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Enjoy your baking adventure with this Pumpkin Chocolate Chip Breakfast Cake—it’s bound to become a favorite!
Print
Pumpkin Chocolate Chip Breakfast Cake
- Total Time: 50
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful breakfast cake combining the warm flavors of pumpkin and rich chocolate chips, perfect for special occasions and everyday indulgence.
Ingredients
- Cooking Spray
- 3 Cups All-Purpose Flour
- 2 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 3/4 Cup Packed Brown Sugar
- 1/2 Cup Unsalted Butter, softened
- 1/4 Cup Granulated Sugar
- 3 Large Eggs
- 1 (15-oz.) Can Pumpkin Puree
- 1 tsp Pure Vanilla Extract
- 3/4 Cup Buttermilk
- 1/2 Cup Semisweet Chocolate Chips
Instructions
- Preheat your oven to 350°F.
- Grease a 13" x 9" baking pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In a large bowl, beat the brown sugar, butter, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Pour in the buttermilk and mix until just combined.
- Fold in the chocolate chips.
- Pour into the prepared pan and smooth into an even layer.
- Sprinkle granulated sugar on top.
- Bake until a tester comes out clean, about 30 to 35 minutes.
- Let cool for at least 20 minutes before slicing.
Notes
Try adding nuts for extra crunch or using natural sweeteners for a healthier twist.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
